Advanced search

Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes.

(1996) MEAT SCIENCE. 43(3-4). p.235-244
Author
Organization

Citation

Please use this url to cite or link to this publication:

Chicago
Molly, Koen, Daniël Demeyer, T CIVERA, and Alfons Verplaetse. 1996. “Lipolysis in a Belgian Sausage: Relative Importance of Endogenous and Bacterial Enzymes.” Meat Science 43 (3-4): 235–244.
APA
Molly, K., Demeyer, D., CIVERA, T., & Verplaetse, A. (1996). Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes. MEAT SCIENCE, 43(3-4), 235–244.
Vancouver
1.
Molly K, Demeyer D, CIVERA T, Verplaetse A. Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes. MEAT SCIENCE. 1996;43(3-4):235–44.
MLA
Molly, Koen, Daniël Demeyer, T CIVERA, et al. “Lipolysis in a Belgian Sausage: Relative Importance of Endogenous and Bacterial Enzymes.” MEAT SCIENCE 43.3-4 (1996): 235–244. Print.
@article{191333,
  author       = {Molly, Koen and Demeyer, Dani{\"e}l and CIVERA, T and Verplaetse, Alfons},
  issn         = {0309-1740},
  journal      = {MEAT SCIENCE},
  language     = {eng},
  number       = {3-4},
  pages        = {235--244},
  title        = {Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes.},
  volume       = {43},
  year         = {1996},
}